Linguine with Peppery Beef Strips

Prep:10minCook:15min

When they used to have recipe cards a person could subscribe to and get them by mail, this recipe quickly became one of my top 3 fav to cook and eat! Because I have been making this for at least over a decade, I have tailored it to maximize the flavor of this scrumptious pasta dish! ♥️

Updated at: Tue, 10 Sep 2024 18:11:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2462.2 kcal (123%)

Total Fat66.1 g (94%)

Carbs292.4 g (112%)

Sugars13.3 g (15%)

Protein162.9 g (326%)

Sodium4379.4 mg (219%)

Fiber20.2 g (72%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 bunchesGreen onions

sliced

1 tspdried oregano

1 tspdried basil

2 TbspCoarse ground black pepper

1 TbspMinced Garlic

3 Tbspextra virgin olive oil

1 lbBeef strips

12 ozLinguine pasta

2 CBeef broth

1 TbspCornstarch

Instructions

Step 1

Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta.

Step 2

Dissolve cornstarch in broth.

Step 3

Cook pasta according to package directions until JUST au dente. Meanwhile, heat a large skillet over medium-high heat. Add steak mixture; stir-fry for about 3 minutes or until pink in steak strips is ALMOST gone. Remove steak only and place on plate.

Step 4

Stir broth/cornstarch mixture into skillet. Boil, stirring continually for about 1 minute, until slightly thickened. Return steak and any accumulated juices to skillet. Cook for about 2 minutes on medium low. Drain pasta and put it back in stockpot, off the heat. Add steak mixture to pasta in stockpot and toss together. Put lid on stockpot and allow for flavors to marry together for 5 minutes.

Step 5

Remove lid on stockpot and toss pasta dish again to ensure all pasta is coated with the yummy steak mixture.